Results 11 to 20 of about 98,337 (212)

System analysis of the state and prospects for the development of the production of inulin (review)

Аграрная наука Евро-Северо-Востока, 2022
The review informs on the results of the research of the application of inulin as a bioactive prebiotic in functional nutritional products, in cosmetic formulations and pharmaceuticals as the excipient of anticancer agents on the basis of the system ...
V. A. Byzov
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Properties and structural features of native and modified proteins of concentrates from white and brown rice

Пищевые системы, 2023
The physicochemical properties and structural features of proteins of concentrates (PC) from white and brown rice are described. Differences in a degree of proteolysis and the relationship between the functional and technological properties of proteins ...
V. V. Kolpakova, Q. Ch. Fan, I. S. Gaivoronskaya, L. V. Chumikina   +3 more
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Use of environmentally safe micromycetes of the genus Rhodotorula to obtain fodder carotene‐containing concentrate

Юг России: экология, развитие, 2022
Aim. The aim of the work was to study the possibility of using an environmentally friendly strain of yeast of the genus Rhodotorula for the bioconversion into fodder carotenoid‐containing biomass of the secondary product of processing pea flour into a ...
V. V. Kolpakova, R. V. Ulanova, D. S. Kulikov, V. A. Gulakova, L. V. Vasilyeva, Yu. Yu. Berestovskaya, E. G. Cheremnykh, A. A. Ashikhmin   +7 more
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Study of Strength Characteristics of Products Produced by 3D-Printing from PLA

Наука и техника, 2022
In modern mechanical engineering, along with reducing the metal consumption of structures, the main task is  to increase the reliability and durability of parts, assemblies of mechanisms.
V. A. Ermakova, E. V. Gasperovich, A. I. Ermakov, V. V. Litvyak   +3 more
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Properties and Characterization of Cross-linked Purple Potato Starch with Different Degrees of Substitution

Shipin gongye ke-ji, 2023
In this study, cross-linked purple potato starch was prepared from purple potato starch and a mixture of sodium tripolyphosphate and sodium trimetaphosphate as crosslinking agent, aiming at studying the effect of different degrees of substitution (0.0053~
Huanxin FANG, Qinlin LIN, Xuliang XUE, Xu LU, Song MIAO, Longtao ZHANG, Kaibo DENG   +6 more
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Formation of Potato Starch Gel and Influencing Factors of Its Quality-A Review

Shipin gongye ke-ji, 2022
Potato starch has been widely used in the processing of various gel products due to its high viscosity, easy gelatinization and high stability and transparency of starch paste.
Hongyuan ZHANG, Taihua MU, Mengmei MA
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Morphological, physicochemical, functional, pasting, thermal properties and digestibility of hausa potato (Plectranthus rotundifolius) flour and starch

Applied Food Research, 2022
The aim of this work was to characterize morphological, crystalline property, physicochemical, functional, thermal, pasting, rheological properties, and in vitro digestibility of starch and flour from Plectranthus rotundifolius (Hausa potato).
Plachikkattu Parambil Akhila, Kappat Valiyapeediyekkal Sunooj, Basheer Aaliya, Muhammed Navaf, Cherakkathodi Sudheesh, Deep Narayanan Yadav, Mohammed Ayub Khan, Shabir Ahmad Mir, Johnsy George   +8 more
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Establishment of a quality evaluation system of sweet potato starch using multivariate statistics

Frontiers in Nutrition, 2022
BackgroundThe quality of starch greatly affects the quality of processed products. There are many indexes for quality evaluation of starch. Currently, amylose content is considered the chief index in the quality evaluation of sweet potato starch, which ...
Chen Ma, Yi Zhang, Ruixue Yue, Wenting Zhang, Jian Sun, Zhimin Ma, Fuxiang Niu, Hong Zhu, Yunfeng Liu   +8 more
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Karakteristik berbagai jenis tepung ubi jalar termodifikasi dengan metode autoclaving retrogradation [Characteristics of various sweet potato flour modified by autoclaving retrogradation method]

Jurnal Teknologi & Industri Hasil Pertanian, 2021
Sweet potato has great potency to be developed as an alternative carbohydrate source in the form of modified sweet potato flour. Autoclaving retrogradation is a physical modification method to improve the physicochemical characteristics of flour.
Sefanadia Putri, Usdeka Muliani
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Toward an understanding of potato starch structure, function, biosynthesis, and applications

Food Frontiers, 2023
Starch is the most important component in potato tubers, whose structure and composition play key roles in properties of potato storage, processing, and applications.
Chuan Tong, Zheng Ma, Hangjun Chen, Haiyan Gao   +3 more
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